Stella Artois presents food recipes with Tom Aikens. Learn how to make delicious chicken skewers with fresh aioli mayonnaise, best served with a cold Stella Artois apple cidre. Subscribe@: https://twitter.com/StellaArtoisUK Ingredients For the chicken and barbeque sauce: 6 chicken breasts 4g juniper berries 4g cumin seeds 4g fennel seeds 4g coriander seeds 8 star anise 12g black pepper corns 500g tomato ketchup 50g Worcestershire sauce 20 drops tabasco 150g white wine vinegar 150g of Stella Artois Cidre 120g honey 1 tbsp oil 3g smoked paprika 2g cayenne pepper 30g sliced fresh ginger 8 whole garlic cloves (split and crushed) 10 cloves 1 stick of cinnamon 3g salt 5 tomatoes cut in quarters For the fresh aioli mayonnaise: 3 egg yolks 4 large pinch smoked paprika 2 pinches cayenne pepper 20 turns of milled black pepper 4g English mustard 1 tbsp white wine vinegar 400ml vegetable oil 2 tbsp water 4g salt 3 garlic cloves chopped finely Serves: 6 Preparation time: 1 hour 30 minutes Cooking time: 15 minutes Method Barbeque sauce: 1.Place all the spices in a pan and lightly roast them for a minute 2.Place them in a muslin bag, place the oil into the pan and slightly roast the garlic, add the honey, Stella Artois Cidre, and vinegar then bring to a simmer 3.Add the spices, salt, tomato, cook all together on a low heat for about 1 hour and 30 minutes, so that it reduces and thickens, stirring every few minutes 4.Pass through a fine sieve once its reaches the right consistency -- do not blend or puree Chicken: 1.Place the wooden skewers in a bowl of warm water so they soak for approximately 30 minutes 2.Thinly slice along the length of the breast and placed into a bowl, season with salt and pepper and then add enough of the so they are well coated -- these can then be fed onto the skewers (once fully soaked) 3.These can then be cooked either in the oven at 180c for approximately 6-12 minutes each side, or can be cooked on an open barbeque or grill for approximately the same time - make sure the heat is not to high as they could burn. 4.Serve with the aioli mayonnaise below Garlic Aioli: 1.Whisk the mustard garlic, salt, pepper, vinegar and egg yolks in a bowl then slowly pour the oil on to the egg whisking well keep adding all the oil 2.Add the spices, you may need to add a little water to the mix as it will get to thick and could split For more Stella Artois recipe videos click here: https://www.youtube.com/watch?v=_AQkBqR7JpQ&list;=PLOK6W-5-yhdvlP10n3djokerIq-RYE1A5&index;=1

• published: 11 Jul 2014
• views: 77